Mini Red Velvet Cheesecakes

First and foremost DO NOT MAKE THESE!!!! If you want red velvet cheesecake something make the Red VelvetCheesecake Swirl Brownies.

Not all recipes I try are winners, but this one doesn’t even place. These are a hassle to make and are not very good.

If you really want to give it a go though, here it the recipe…

What You Need

Red velvet cookie layer

  o 1 1/2 cups + 1 Tablespoon all-purpose flour

  o 1/4 cup unsweetened cocoa powder

  o 1 tsp baking soda

  o 1/4 tsp salt

  o 1/2 cup unsalted butter, softened to room temperature.

  o 3/4 cup packed brown sugar

  o 1/4 cup granulated sugar

  o 1 egg, at room temperaturea

  o 1 Tbsp milk

  o 2 tsp vanilla extract

  o 1 Tbls red food coloring

Cheesecake layer

  o 12 oz full-fat cream cheese softened

  o 2 Tbsp plain yogurt

  o 1/3 cup granulated sugar

  o 1 egg at room temperature

  o 1 tsp vanilla extract

  o 1/2 cup mini semi-sweet choco chips

 How You Make It

Make the red velvet cookie layer

Mix flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.

Beat the butter on high speed until creamy.

Switch to medium speed and beat in the sugars until combined.

Beat in the egg, milk, and vanilla extract.

Once mixed, add the food coloring and beat until combined.

Mix the dry ingredients on low until a soft, sticky dough forms.

Press 1 Tbsp of dough into the bottom of each cupcake liner.

Bake at 350F degrees for 8 minutes to pre-bake the crust.

Make the cheesecake layer

Using a handheld mixer beat cream cheese on medium-high until completely smooth.

Add yogurt and sugar, beating on high until combined.

Add the egg and vanilla and beat on medium until combined. Try not to overbeat.

Gently fold in the chocolate chips.

Add 1 Tbsp of cheesecake batter on top of the pre-baked cookie.

Return to the oven and continue to bake for about 20 more minutes,

Cover with aluminum foil if the tops get too brown too soon.

They are ready when the cheesecake topping no longer jiggles when you shake the pan.

Cool for 30 minutes on the counter, then in the refrigerator for another 1.5 hours.